Tipsy Eggnog Cheesecake

Health score
4%
Tipsy Eggnog Cheesecake
45 min.
8
794kcal

Suggestions


If you're looking to elevate your dessert game, the Tipsy Eggnog Cheesecake is a splendid choice that brings together holiday flavors and creamy indulgence. This decadent dessert combines the rich creaminess of traditional cheesecake with the warm, festive notes of eggnog, brandy, and dark rum, making it an ideal treat for gatherings and celebrations. With a buttery, crumbly crust made from wheatmeal biscuits, each slice of this cheesecake offers a delightful crunch before revealing its silky interior.

This recipe is the perfect blend of flavors and textures, capturing the essence of the holiday season while being surprisingly easy to prepare. With simple ingredients you likely have on hand, this cheesecake only takes about 45 minutes of prep time and a bit of patience as it cools and chills. The resulting rich, velvety cheesecake has a hint of nutmeg that complements the warm spirits, ensuring that each bite is a blissful experience.

Whether you're hosting a festive gathering, celebrating a special occasion, or simply treating yourself to something extraordinary, the Tipsy Eggnog Cheesecake is sure to impress. It's a dessert that not only satisfies your sweet tooth but also brings festive cheer to your table. So, gather your ingredients, roll up your sleeves, and let the holiday spirit infuse your kitchen with this delightful creation!

Ingredients

  • cups wheatmeal biscuit crumbs 
  • 0.3 cup brandy 
  • 0.3 cup butter melted
  • tablespoon cornstarch 
  • 24 ounce cream cheese softened
  • 0.3 cup rum dark
  • 0.8 cup eggnog homemade canned
  • large eggs 
  • 0.5 teaspoon ground nutmeg 
  • cup sugar 
  • tablespoons sugar 

Equipment

  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • springform pan

Directions

  1. Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan.
  2. Bake at 325 for 12 to 15 minutes.
  3. Remove to a wire rack; let cool.
  4. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well.
  5. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy.
  6. Pour batter into prepared crust.
  7. Bake at 325 for 1 hour. (Center will be soft.)
  8. Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes.
  9. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.
  10. Remove sides of pan and top cheesecake with Sugared Rose Petals, if desired.

Nutrition Facts

Calories794kcal
Protein7.27%
Fat59.26%
Carbs33.47%

Properties

Glycemic Index
48.4
Glycemic Load
40.04
Inflammation Score
-8
Nutrition Score
14.407826266859%

Nutrients percent of daily need

Calories:794.12kcal
39.71%
Fat:50.74g
78.05%
Saturated Fat:21.86g
136.62%
Carbohydrates:64.47g
21.49%
Net Carbohydrates:63.67g
23.15%
Sugar:35.27g
39.19%
Cholesterol:216.79mg
72.26%
Sodium:971.18mg
42.23%
Alcohol:5.01g
100%
Alcohol %:2.51%
100%
Protein:14.01g
28.03%
Phosphorus:436.34mg
43.63%
Selenium:29.23µg
41.75%
Vitamin A:1699.64IU
33.99%
Vitamin B2:0.57mg
33.29%
Vitamin B1:0.29mg
19.67%
Calcium:163.3mg
16.33%
Folate:64.17µg
16.04%
Iron:2.67mg
14.82%
Vitamin E:2.18mg
14.56%
Manganese:0.26mg
12.96%
Vitamin B5:1.25mg
12.49%
Vitamin B12:0.66µg
11.08%
Vitamin B3:2.11mg
10.57%
Potassium:332.47mg
9.5%
Zinc:1.23mg
8.23%
Vitamin B6:0.14mg
7.08%
Magnesium:26.53mg
6.63%
Vitamin D:0.91µg
6.07%
Copper:0.1mg
4.84%
Vitamin K:4.38µg
4.17%
Fiber:0.8g
3.22%
Source:My Recipes